Pumpkin Whoopie Pies

Pumpkin whoopie pies are a delightful fall treat that feels like a cozy hug between two soft, spiced cakes filled with a creamy, sweet frosting. Made from simple ingredients like pumpkin puree, warm spices, and pantry staples, these little sandwiches come together easily and bring a bit of homemade joy to any gathering. They’re perfect for sharing at church socials, school lunches, or just a quiet afternoon snack. If you love the flavors of pumpkin and cream cheese but want something a little different than pie, these whoopie pies are a wonderful way to enjoy that familiar taste in a fun, portable way.

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Pumpkin Whoopie Pies

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Ingredients Method

Ingredients

1.5 cups oil I use classic olive oil, not virgin and not extra virgin
3 cups brown sugar
4 eggs
1.5 cus pumpkin puree
1.5 tsp salt
1.5 tsp baking soda
1.5 tsp vanilla
1.5 tbs cinnamon
1 tsp ground ginger
1 tsp ground cloves
2 3/4 cups all purpose flour
1/2 cup cold water

Method

Mix together oil, brown sugar, and eggs until creamy.
Add pumpkin puree with the creamed mixture.
Add salt, baking soda, vanilla, cinnamon, ginger, cloves, all purpose flour and mix all until combined.
Add cold water.
Drop onto parchment paper lined cookie sheets.
Bake 350℉ for 10-12 minutes (larger cookies will take longer). Cookies are done when they are no longer shiny over the top and feel firm to the touch. Allow to cool before removing from the parchment paper.
Refer to Traditional Whoopie Pie Filling Recipe for filling.